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Preserves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 lb. boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4" thick
1 tablespoon extra virgin olive oil
3 cups sliced fresh mushrooms
1/2 cup chicken broth
Combine the tarragon, garlic powder, pepper, and salt and sprinkle both sides of the chicken with some of the seasoning.
Coat a large nonstick skillet with the olive oil and preheat over medium high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned and cooked through.
Remove the chicken from the skillet and set aside to keep warm.
Add the mushrooms to the skillet and saute for a couple of minutes, until tender. Add the broth and cook uncovered for several minutes, until only a couple of tablespoons of liquid remain.
To serve, place 2 pieces of chicken on each of 4 serving plates and top with some of the mushrooms and pan juices. Serve hot.
Makes 4 servings
Nutritional information per serving: cal 161, carb 3g, chol 66mg, fat 3.9g,
fiber .8g, protein 28g, sodium 324mg
